Slow cooker osso buco with gremolata turns bone-in veal shanks meltingly tender in a white wine and tomato sauce perfumed with thyme, rosemary, and cloves. The fresh gremolata — parsley, garlic, and lemon zest — is scattered over each plate to cut through the richness. At just 3.4 g net carbs per serving, it's a Milanese classic that fits a keto table beautifully.
There are few dishes as soul-satisfying as Osso Buco. Translating to ‘pierced bone,’ this Italian masterpiece is a celebration of slow-cooked comfort. We’re letting the slow cooker work its magic, transforming classic veal shanks over several hours into a fall-off-the-bone tender delight. The real treasure? That luscious, rich bone marrow waiting to be scooped out. Topped with a bright, zesty gremolata, this is a restaurant-quality meal that’s surprisingly easy to make at home. Get ready for a dish that’s truly worth the wait.
Ingredients
• Bouquet Garni
• 3 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 bay leaves
• 2 cloves
• 1 teaspoon (5 ml / 0.2 fl oz) whole black peppercorns
• Stew
• 4 whole bone-in veal shanks, 1.8 kg / 4 lb
• Salt and pepper
• 3 tablespoons ghee or other healthy cooking fat, 45 g / 1.6 oz, divided
• 1 small yellow onion, 70 g / 2.5 oz, sliced
• 2 cloves garlic, minced
• 3 large celery stalks, 192 g / 6.8 oz, sliced
• 1 cup bone broth or water, 240 ml
• 1 cup canned or fresh diced tomatoes, 240 g / 8.5 oz
• 2 tablespoons unsweetened tomato paste, 30 g / 1.1 oz
• 1 cup dry white wine, 240 ml
• Suggested sides: cauli-rice, mashed cauliflower, or other low-carb vegetables
• Gremolata
• 1/2 cup chopped parsley, 30 g / 1.1 oz
• 2 cloves garlic, crushed
• Zest from 1 lemon
Instructions
1. Prepare the Bouquet Garni: Place the thyme, rosemary, bay leaves, cloves, and peppercorns in a piece of cheesecloth and tie securely with unwaxed kitchen string.
2. Season the Veal: Pat the veal shanks dry with a paper towel. To help them hold their shape, secure the meat to the bone with kitchen string. Season generously on all sides with salt and pepper.
3. Brown the Shanks: In a large Dutch oven or heavy-based saucepan over high heat, melt half of the ghee. Carefully place the veal shanks in the pan and brown on all sides. Do this in batches if necessary to avoid overcrowding. Remove the browned shanks and set aside.
4. Sauté the Vegetables: Reduce the heat to medium-high and add the remaining ghee to the saucepan. Add the sliced onion and cook for 5-8 minutes until softened and lightly browned. Stir in the minced garlic and sliced celery and cook for another minute until fragrant.
5. Build the Sauce: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Stir in the bone broth, diced tomatoes, and tomato paste. Bring the mixture to a simmer.
6. Assemble in Slow Cooker: Transfer the sauce mixture to your slow cooker. Add the prepared bouquet garni, then arrange the browned veal shanks in a single layer on top.
7. Cook: Cover and cook on low for 8 hours or on high for 4-5 hours, until the meat is exceptionally tender.
8. Make the Gremolata: While the Osso Buco cooks, combine the chopped parsley, crushed garlic, and lemon zest in a small bowl. Mix well and set aside.
9. Serve: Carefully remove the shanks from the slow cooker. Discard the bouquet garni and the kitchen string. Serve the Osso Buco hot with the sauce spooned over, and top with a generous sprinkle of fresh gremolata.
Nutritional Information
• Nutrition Facts Per Serving
• MAKES: 8 servings
• PREPARATION TIME: 20 minutes
• COOKING TIME: 4 to 5 hours
• Total Carbs: 4.5 g (0.16 oz)
• Fiber: 1.1 g
• Net Carbs: 3.4 g (0.12 oz)
• Protein: 24.5 g
• Fat: 23 g
• Calories: 350 kcal
• Macronutrient Ratio: 4% Carbs, 31% Protein, 65% Fat
Pro Tips
• Do not skip browning the veal shanks. This step creates a deep, rich flavor base for the entire dish through the Maillard reaction.
• The bone marrow is the star of the show. Provide small spoons so guests can scoop the luscious, buttery marrow from the bone to enjoy.
• For an even more intense flavor, make the Osso Buco a day ahead. Let it cool completely and refrigerate overnight. The flavors will meld and deepen beautifully.
• Always finish with the fresh gremolata. Its bright, zesty flavors cut through the richness of the meat and sauce, perfectly balancing the dish.
FAQ
Q: What exactly is Osso Buco?
A: Osso Buco, which means ‘pierced bone’ in Italian, is a classic Milanese dish. It features veal shanks braised slowly with vegetables, white wine, and broth until the meat is fall-off-the-bone tender. The ‘pierced bone’ refers to the marrow-filled bone at the center, which is a prized delicacy.
Q: Is browning the veal shanks really necessary for this slow cooker recipe?
A: Absolutely. Browning the veal shanks before adding them to the slow cooker is a crucial step for developing flavor. This process creates a deep, savory crust through the Maillard reaction, which enriches the entire sauce and makes the final dish taste much more complex and satisfying.
Q: What do you serve with Osso Buco?
A: Traditionally, Osso Buco is served with risotto alla Milanese. For a fantastic low-carb or keto-friendly meal, this recipe pairs beautifully with mashed cauliflower, cauli-rice, or zoodles. Always finish with a sprinkle of fresh gremolata to brighten the rich flavors.
Q: Can I make this Osso Buco recipe ahead of time?
A: Yes, Osso Buco is an excellent dish to make a day ahead. In fact, the flavors often improve after resting overnight in the refrigerator. Simply let it cool completely before storing, then gently reheat on the stovetop or in the slow cooker before serving.
Pro Tips
- Don't skip browning the veal shanks — the Maillard crust creates a deep, rich flavor base for the entire dish that the slow cooker can't develop on its own.
- Tie the meat to the bone with kitchen string before cooking; it helps the shanks hold their shape through the long braise and makes serving far neater.
- Always finish with the fresh gremolata — its bright, zesty flavors cut through the richness of the meat and sauce and perfectly balance the dish.
- For an even more intense flavor, make the osso buco a day ahead: cool it completely and refrigerate overnight so the flavors meld and deepen.
- The bone marrow is the star of the show — set out small spoons so everyone can scoop the buttery marrow from the center of the bones.
Frequently Asked Questions
Can I make osso buco ahead of time?
Yes — it's even better the next day. Cool the braised shanks completely, refrigerate overnight, and reheat gently. Make the gremolata fresh just before serving so it stays bright.
Is osso buco keto-friendly?
Each of the 8 servings has 4.5 g total carbs and 1.1 g fiber, leaving 3.4 g net carbs, with 24.5 g protein and 23 g fat. Serve with cauli-rice or mashed cauliflower.
What is gremolata?
A raw, zesty condiment of chopped parsley, crushed garlic, and lemon zest. It's sprinkled over the finished osso buco to lift the rich, slow-braised sauce.
Can I use beef shanks instead of veal?
Yes — bone-in beef shanks braise the same way and are easier to find. Keep the size similar and cook until the meat is exceptionally tender and pulling from the bone.
Recipe card below.
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Slow Cooker Osso Buco with Gremolata
Ingredients
Method
- Prepare the Bouquet Garni: Place the thyme, rosemary, bay leaves, cloves, and peppercorns in a piece of cheesecloth and tie securely with unwaxed kitchen string.
- Season the Veal: Pat the veal shanks dry with a paper towel. To help them hold their shape, secure the meat to the bone with kitchen string.
- Season generously on all sides with salt and pepper.
- Brown the Shanks: In a large Dutch oven or heavy-based saucepan over high heat, melt half of the ghee. Carefully place the veal shanks in the pan and brown on all sides. Do this in batches if necessary to avoid overcrowding.
- Remove the browned shanks and set aside.
- Sauté the Vegetables: Reduce the heat to medium-high and add the remaining ghee to the saucepan.
- Add the sliced onion and cook for 5-8 minutes until softened and lightly browned.
- Stir in the minced garlic and sliced celery and cook for another minute until fragrant.
- Build the Sauce: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
- Stir in the bone broth, diced tomatoes, and tomato paste.
- Bring the mixture to a simmer.
- Assemble in Slow Cooker: Transfer the sauce mixture to your slow cooker.
- Add the prepared bouquet garni, then arrange the browned veal shanks in a single layer on top.
- Cook: Cover and cook on low for 8 hours or on high for 4-5 hours, until the meat is exceptionally tender.
- Make the Gremolata: While the Osso Buco cooks, combine the chopped parsley, crushed garlic, and lemon zest in a small bowl.
- Mix well and set aside.
- Serve: Carefully remove the shanks from the slow cooker.
- Discard the bouquet garni and the kitchen string.
- Serve the Osso Buco hot with the sauce spooned over, and top with a generous sprinkle of fresh gremolata.
- Do not skip browning the veal shanks. This step creates a deep, rich flavor base for the entire dish through the Maillard reaction.
